11/2 Cup
Chopped CorianderHeat ghee / butter or oil in a kadai (wok) or a pan. Finely chop or make a paste of Ginger, Garlic and Green Chillies. Add them to the pan and fry for a minute. Finely chop or make a puree of the onions and add them to the pan. Fry them for 4-5 minutes till they become translucent or golden brown. Make a puree of the tomatoes and add them to the pan. Cook the mixture for 5-6 minutes till the raw aroma of the tomatoes goes away. Add Coriander Powder (Dhania Powder), Turmeric Powder (Haldi), Red Chili Powder and Garam Masala to the gravy. Thinly slice or chop the capsicums. Add them to the gravy and cook for 2-3 minutes. Add 3/4 Cup Water to adjust the consistency along with Salt, according to taste. Then add 1/2 Cup Cream to the gravy. Add Dry Fenugreek Leaves (Kasuri Methi). Then add the Paneer Cubes and cook for 2-3 minutes. Add coriander leaves to garnish. Kadai Paneer Gravy is ready, serve it hot with Roti or Naan (Indian Flatbread).You can also see recipe for making Dry Kadai Paneer, Methi Malai Paneer, Palak Paneer, Malai Kofta and Stuffed Tomato.Also see more Paneer Recipes like Paneer Tikka Pizza and Grilled Paneer Sandwich.

Like this instance when I planned to make Kashmiri Dum Aloo with the bag of new potatoes I picked from a farmer’s market on the weekend, but ended up making Achari Aloo, a delicious and simple recipe of roast potatoes with a freshly ground spices used in making Indian pickles

I had paneer cheese masala at my friends place which was slighlty different then this one it had capsicum and onions cut in cbes and aslo had grated cheese only I have added cream cheese to the gravy which makes the dish more yummy and creamy

The crunch of bell peppers compliments the softness of paneer and the sweet and spicy onion-tomato paste makes this Kadai Mushroom or Karahi Mushroom one exciting dish to serve with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice